Chicken Karaage Recipes

KARAAGE FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken, sake, sugar, soy sauce, ginger, and garlic. Mix well. Cover with plastic and marinate for at least 15 minutes in the fridge.
• Add the egg and potato starch to the chicken. Mix well.
• Heat the oil to 340˚F (170˚C). Fry the chicken until golden brown and fully cooked, 5-7 minutes.
• Enjoy!

KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• In a shallow baking dish large enough to hold the chicken, combine ginger, garlic, sake, soy sauce and sugar. Toss chicken pieces in marinade to coat. Cover and refrigerate for 24 to 48 hours.
• Fill an aluminum or thin stainless steel pot (best for quick temperature adjustments), with sides at least 5 inches tall, with about 3 inches of peanut oil. Heat the oil to 350 degrees. Place several layers of newsprint or paper towels on a sheet pan.
• While the oil heats, place a wire rack over a second sheet pan. In a bowl, combine potato starch, salt and pepper. Remove one piece of chicken at a time from marinade, and tuck in any jagged bits or skin as you roll it in starch mixture to coat. Rest it on the rack. Repeat with all chicken pieces.
• Gently shake off excess potato starch before cooking each piece of chicken. Fry 3 or 4 pieces at a time, keeping oil temperature around 325 degrees (temperature will fall when you add chicken) and no lower than 300 degrees. Fry for about 3 minutes, or until golden. Remove from oil using a wire-mesh spoon or long chopsticks, and cool on newsprint or paper towels.
• When all the chicken has been fried once, increase the oil's temperature to 375 degrees. Fry chicken pieces a second time, keeping the oil between 350 and 375 degrees, until the crust is deep golden brown, about 1 minute. Drain on newsprint or paper towels. This second frying makes the coating stay extra crisp, even if you don't serve it immediately.
• Serve hot or at room temperature, with a lemon wedge, and lettuce and cucumber slices for a cool, fresh contrast, if you like.

JAPANESE FRIED CHICKEN (KARAAGE CHICKEN)

Steps:

• Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a ziplock bag or a bowl.
• Massage the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 minutes to an hour.
• Heat enough oil in a deep pot or pan to 160°C/320°F (note 3). The depth of the oil should be about 3-4cm/1¼-1½".
• Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid, and put them in a bowl.
• Sprinkle over the corn flour and turn chicken to coat every piece with corn flour.
• Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4). You may want to move the chicken pieces around as they tend to stick to the bottom of the pot/pan.
• Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note 5) on paper towels. Repeat with remaining chicken pieces.
• Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200°C/374-392°F (note 3).
• Put the chicken pieces back into the oil in batches and fry for about 30 seconds to 1 minute until golden brown and crunchy. Repeat with remaining chicken pieces.
• Serve immediately with shredded lettuce and parsley for decoration if using.

CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
• Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)

Steps:

• Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
• In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
• Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.

CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• In a medium sized bowl, mix the soy sauce, vinegar, brown sugar, garlic and ginger together.
• Add the diced chicken pieces to the marinade and then mix thoroughly until the chicken is coated.
• Cover and chill for 30 minutes or up to 24+ hours. I've even marinated this up to 2 days and it was fantastic.
• Remove the marinated chicken from the fridge and set aside. Discard the excess marinade.
• In a small bowl, add the corn starch.
• Toss the chicken into the corn starch until all are breaded.
• As I mentioned, I used an air fryer for this recipe but you can always fry the chicken in a skillet with 1 1/2" of vegetable, canola or avocado oil, the oil temperature should be pretty hot, just be sure not to crowd the chicken. Cook until golden brown on all sides (about 5-6 minutes total per batch); transfer to paper towels or a wire rack to remove any excess oil.
• If you're using an air fryer, preheat it for 8-10 minutes at 400
• When ready, spray your air fryer basket with olive oil spray.
• Add the chicken in a single layer trying not to overcrowd, spraying the chicken with olive oil spray, and then air fry at 400 for about 3-4 minutes, then shake or turn the chicken over once the top of the chicken is brown, and fry again for another 3-4 minutes until brown and crispy. The internal temperature should be at least 165.

AIR FRYER CHICKEN KARAAGE (JAPANESE FRIED CHICKEN) / 鶏の唐揚げ - ノンフライヤーレシピ

Steps:

• Cut the chicken into bite-sized pieces and season with salt & pepper.
• Put the chicken into a bowl or bag along with the marinade ingredients (soy sauce, sake, sugar, ginger, garlic, and sesame oil) and mix well.
• Marinate the chicken in the refrigerator for at least 30 minutes but 1-2 hours is best.
• In a separate bowl, combine potato starch and plain flour.
• Coat the marinated chicken in the flour mixture. Coat well and evenly but lightly (see the tip section above).
• Place the chicken in the air fryer on top of the wire rack and apply a coat of oil spray. Make sure that there's NO dry potato starch/flour spots left.
• Set the air fryer to 395 degrees F for 10-12 minutes. Flip the chicken halfway through (5-6 minute mark).
• Enjoy immediately! You can eat this plain with rice, with a squeeze of lemon, or with some Japanese mayo.